Spicy Tuna Sushi Bake
Spicy Tuna Sushi Bake
Ingredients
- 1/3 cup green onion, chopped and separated
- 2 1/2 cups Jasmine rice, cooked
- 1/2 tablespoon Nori komi furikake rice seasoning by Ajishima Foods
- 1/2 cucumber, thinly sliced
For Tuna Mix
- 1 can light skipjack tuna in water, 133g drained
- 3 tablespoons Kewpie mayo
- 1 1/2 tablespoons Sriracha
- 1 1/2 teaspoons sesame oil
- 1/2 tablespoon soy sauce
- 1 dash black pepper
- 1 teaspoon sesame seeds
For Topping (before broiling)
- 1 1/2 tablespoons Kewpie mayo
- 1 1/2 tablespoons Sriracha
For Serving
- as needed seaweed or rice crackers
Instructions
- 1
Preheat your broiler.
⏱️ 2 min
- 2
Combine all ingredients for the tuna mix (light skipjack tuna, 3 tablespoons Kewpie mayo, 1 1/2 tablespoons Sriracha, 1 1/2 teaspoons sesame oil, 1/2 tablespoon soy sauce, 1 dash black pepper, and 1 teaspoon sesame seeds) in a bowl. Mix well and set aside.
⏱️ 5 min
- 3
In an oven-safe dish, create layers. Start with the cooked Jasmine rice, spreading it evenly across the bottom. Follow with the Nori komi furikake rice seasoning, sprinkling it over the rice. Next, arrange the thinly sliced cucumber over the furikake. Finally, spread the prepared tuna mix evenly over the cucumber layer.
⏱️ 5 min
- 4
Drizzle the additional 1 1/2 tablespoons of Kewpie mayo and 1 1/2 tablespoons of Sriracha evenly over the top of the tuna layer.
⏱️ 1 min
- 5
Broil the dish for 3 to 5 minutes, or until the top layer is nicely browned and slightly crispy. Keep a close eye on it to prevent burning.
⏱️ 5 min
- 6
Carefully remove the dish from the oven using oven mitts (do not grab with bare hands) and allow it to cool slightly for a few minutes.
⏱️ 2 min
- 7
Finish the sushi bake by sprinkling more furikake and the green parts of the chopped green onion on top.
⏱️ 1 min
- 8
Serve immediately with seaweed or rice crackers for scooping.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Sushi Bake
- 1/3 cup green onion, chopped and separated
- 2 1/2 cups Jasmine rice, cooked
- 1/2 tablespoon Nori komi furikake rice seasoning by Ajishima Foods
- 1/2 cucumber, thinly sliced
For Tuna Mix
- 1 can light skipjack tuna in water, 133g drained
- 3 tablespoons Kewpie mayo
- 1 1/2 tablespoons Sriracha
- 1 1/2 teaspoons sesame oil
- 1/2 tablespoon soy sauce
- 1 dash black pepper
- 1 teaspoon sesame seeds
For Topping (before broiling)
- 1 1/2 tablespoons Kewpie mayo
- 1 1/2 tablespoons Sriracha
For Serving
- as needed seaweed or rice crackers
Instructions
- 1
Preheat your broiler.
⏱️ 2 min - 2
Combine all ingredients for the tuna mix (light skipjack tuna, 3 tablespoons Kewpie mayo, 1 1/2 tablespoons Sriracha, 1 1/2 teaspoons sesame oil, 1/2 tablespoon soy sauce, 1 dash black pepper, and 1 teaspoon sesame seeds) in a bowl. Mix well and set aside.
⏱️ 5 min - 3
In an oven-safe dish, create layers. Start with the cooked Jasmine rice, spreading it evenly across the bottom. Follow with the Nori komi furikake rice seasoning, sprinkling it over the rice. Next, arrange the thinly sliced cucumber over the furikake. Finally, spread the prepared tuna mix evenly over the cucumber layer.
⏱️ 5 min - 4
Drizzle the additional 1 1/2 tablespoons of Kewpie mayo and 1 1/2 tablespoons of Sriracha evenly over the top of the tuna layer.
⏱️ 1 min - 5
Broil the dish for 3 to 5 minutes, or until the top layer is nicely browned and slightly crispy. Keep a close eye on it to prevent burning.
⏱️ 5 min - 6
Carefully remove the dish from the oven using oven mitts (do not grab with bare hands) and allow it to cool slightly for a few minutes.
⏱️ 2 min - 7
Finish the sushi bake by sprinkling more furikake and the green parts of the chopped green onion on top.
⏱️ 1 min - 8
Serve immediately with seaweed or rice crackers for scooping.